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Vegan oil-free chickpea muffins that are tender, sweet and delicious! Made with chickpeas, chickpea liquid, & chickpea flour, they are also grain-free, gluten-free, easy to make, have 137 calories, & 5 grams protein each.

I have a short and sweet post for all of you today, with a short and sweet recipe to match!

I still love my oats, but I do revel in the creation of newfangled grain-free bakes. It takes plenty of trial and error, but the elation of getting it right is worth it. 

Consider me elated, all thanks to these vegan oil-free chickpea muffins. Consider them your new go-to muffin recipe!

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Oil-free
  • Grain-free
  • Gluten-free
  • Quick & easy to make
  • 5 grams protein per muffin
  • Variable (with different add-ins and flavorings)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

The primary ingredient? Chickpeas. Plus chickpeas. And then…some more chickpeas. 

Yes, I love chickpeas. 🙂

To make the muffins, puree a 15-ounce can of chickpeas, including the chickpea liquid. The chickpea liquid, known as aquafaba, has eggwhite-like binding properties that contribute to the light, fluffy texture of these muffins.

Here’s all that is needed for the recipe:

How to Make Vegan Grain-Free Chickpea Muffins

Note that the complete directions are also in the recipe card below.

  • Preheat the oven to 400F (200C). Line a 12 cup standard size muffin tin with paper or foil liners.
  • In a blender or food processor, place the chickpeas (including all of the liquid), nut butter, coconut sugar, vanilla and (optional) cinnamon. Puree until completely smooth.
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  • Add the chickpea flour, tapioca starch, and baking powder. Blend until smooth, stopping to scrape down sides of container.
  • Divide batter evenly between prepared muffin cups (it will fill about 2/3 of each cup)
  • Bake in the preheated oven for 14 to 18 minutes until golden brown and a toothpick inserted in the center comes out with only moist crumbs attached.
  • Cool in muffin tin for 5 minutes. Remove muffins from tin and cool completely.

Tip: Do Not Overfill Muffin Cups

Be sure to divide the batter between all 12 cups. Fewer cups, with more batter, will not work well for these grain-free muffins. They do not develop a peak in the center when baked, so overfilled cups will overflow to the sides of the pan as the muffins rise.

Tip for Getting Peaked Muffins

If you are looking for more of a peak to the muffins, you can divide the batter between 15 or 16 standard muffin cups (about 1/2-way full). Just be sure to reduce the baking time by about 3 minutes overall.

Muffin Variations

Use this basic recipe as a template for a host of other flavors, add-ins and toppings.

For example, fresh or dried fruits, chocolate chips, poppy seeds, almond extract, citrus zests, spices galore, or a sprinkle of nuts or seeds on top (which toast as they bake).

These are my 3 current favorites for the fall season:

  • Cinnamon Chocolate Chip (1 and 1/4 teaspoons cinnamon +  2/3 cups chocolate chips)
  • Cranberry Orange (1 cup fresh or frozen, thawed cranberries + 1 tablespoon freshly grated orange zest)
  • Spiced Toasted Nut (1 and 1/2 teaspoons pumpkin pie spice + 1/2 cup chopped walnuts or pecans sprinkled on top)

Have fun adding your favorites to the mix!

FAQ

Storage for the Muffins

Store the cooled chickpea flour muffins in an airtight container at (cool) room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Canned Chickpeas Tip

I recommend using reduced sodium chickpeas to control the overall salt in the recipe.

Coconut Sugar Alternatives

Feel free to use an equal amount of any other granular sweetener (e.g., brown sugar) in place of the coconut sugar.

Tapioca Alternatives

An equal amount of arrowroot or potato starch can be used in place of the tapioca starch.  If you do not need these to be grain-free, you can use cornstarch as an option, well.

Nut Butter Options

Use any variety of creamy nut butter you like, such as peanut, almond or cashew. I prefer to use varieties that only contain nuts and salt, but use what suits your needs, budget and preference.

Nut-Free Options

For a nut-free option, use an equal amount of sunflower seed butter or well-stirred tahini.

Note that sunflower seed butter will tinge the muffins pale green. They are perfectly fine, it’s simply a sunflower seed side effect. You can also use an equal amount of coconut butter. I have an easy DIY coconut butter recipe that you can make in minutes.

Happy baking, everyone!

Vegan Oil-Free Chickpea Muffins (GF, Grain-Free)

Vegan Oil-Free Chickpea Muffins (GF, Grain-Free)

Yield: 12 muffins
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes

Healthy vegan, oil-free chickpea muffins that are tender, sweet and delicious! Made with chickpeas, chickpea liquid, & chickpea flour, they are also oil-free, easy to make, & have 137 calories & 5 grams protein each.

Ingredients

  • 1 15-ounce can chickpeas, undrained
  • 1/2 cup (128 g) creamy nut butter (see notes for options)
  • 1/3 cup (48 g) coconut sugar (see notes for options)
  • 1 and 1/2 teaspoons vanilla extract
  • Optional: 1/2 teaspoon ground cinnamon
  • 3/4 cup (90 g) chickpea flour
  • 3 tablespoons tapioca starch (see notes for options)
  • 2 and 1/2 teaspoons baking powder (certified GF, as needed)

Instructions

  1. Preheat the oven to 400F (200C). Line a 12 cup standard size muffin tin with paper or foil liners.
  2. In a blender or food processor, place the chickpeas (including all of the liquid), nut butter, coconut sugar, vanilla and (optional) cinnamon. Puree until completely smooth.
  3. Add the chickpea flour, tapioca starch, and baking powder; blend until smooth, stopping to scrape down sides of container.
  4. Divide batter evenly between prepared muffin cups.
  5. Bake in the preheated oven for 14 to 18 minutes until golden brown and a toothpick inserted in the center comes out with only moist crumbs attached.
  6. Cool in muffin tin for 5 minutes. Remove muffins from tin and cool completely.

Notes

Storage: Store the cooled muffins in an airtight container at (cool) room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Chickpea Tip: I recommend using reduced sodium chickpeas to control the overall salt in the recipe.

Sweetener: Feel free to use any other granular sweetener (e.g., brown sugar) in place of the coconut sugar.

Tapioca Tip: An equal amount of arrowroot or potato starch can be used in place of the tapioca starch.  If you do not need these to be grain-free, you can use cornstarch as well.

Nut Butter Tips: Use any variety of creamy nut butter you like, such as peanut, almond or cashew. I prefer to use varieties that only contain nuts and salt, but use what suits your needs, budget and preference.

Nut-Free Options: For a nut-free option, use an equal amount of sunflower seed butter or well-stirred tahini. Note that sunflower seed butter will tinge the muffins pale green. They are perfectly fine, it's simply a sunflower seed side effect. You can also use an equal amount of coconut butter. I have an easy DIY coconut butter recipe that you can make in minutes.

Nutrition Information
Yield 12 Serving Size 1 muffin
Amount Per Serving Calories 137Total Fat 5.9gSaturated Fat 0.6gCholesterol 0mgSodium 216.2mgCarbohydrates 18.3gFiber 2.9gSugar 7.2gProtein 5g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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8 Comments

  1. These are delicious. I am used to using chickpea flour in savory recipes where I live. These are a pleasant change. Thank you.

  2. Editing my bad autocorrect typos! My cans of chickpeas are all 19 FL oz and I didn’t want to measure, so I used the whole can. I used Wow butter to make it nut free for my son’s daycare. I put in a little ginger and all spice as well. They turned out great! Great taste, great texture and great looks. A full, cracked top. Thanks for the recipe!!

    1. That’s greet that the 19-ouce can worked out, thanks for sharing that, Faith! I am sure it will come in handy for others. So glad they were a success for you! 🙂

  3. Made your muffins today using Trader Joe’s organic canned chickpea and creamy peanut butter without salt. It’s so good that my boyfriend and i ate five together in one afternoon!